Name: Thai Peanut Chicken Wraps
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Ingredients: ½ cup peanut butter (natural, creamy); 3 tablespoons low sodium soy sauce; 2 tablespoons brown sugar or honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1-2 teaspoons sriracha sauce (to taste); Water, as needed to thin; 3 cups cooked chicken breast, chopped; 3 cups coleslaw mix; 1 cup grated carrots; ½ cup fresh cilantro, chopped; ½ cup roasted peanuts, roughly chopped; 6 large flour tortillas

Thai Peanut Chicken Wraps are a flavor explosion waiting to happen, and honestly, they’re one of my absolute favorite weeknight meals. Who doesn’t love a dish that’s both incredibly satisfying and ridiculously easy to whip up? These aren’t just any wraps; they’re a vibrant tapestry of sweet, savory, and a touch of spice, all swaddled in a soft tortilla. People go wild for Thai Peanut Chicken Wraps because they hit all the right notes: tender, marinated chicken, a creamy, irresistible peanut sauce that coats everything beautifully, and a medley of fresh, crunchy vegetables that add texture and brightness. What truly makes these Thai Peanut Chicken Wraps so special is the perfect balance – it’s a symphony of tastes that feels both exotic and comforting, making it a go-to for busy evenings or when you’re craving something truly delicious without the fuss. Get ready to discover your new favorite way to enjoy this amazing dish!

Thai Peanut Chicken Wraps

These Thai Peanut Chicken Wraps are an explosion of flavor and texture, making them perfect for a quick weeknight dinner or a satisfying lunch. The creamy, savory peanut dressing, combined with tender chicken, crunchy vegetables, and fragrant cilantro, all wrapped in a soft tortilla, creates a truly irresistible meal. I love how customizable these wraps are – you can adjust the spice level, add your favorite crunchy veggies, or even swap out the chicken for tofu for a vegetarian option. Get ready to impress yourself and anyone you share these with!

Ingredients:

For the Peanut Dressing:

½ cup peanut butter (natural, creamy)

3 tablespoons low sodium soy sauce

2 tablespoons brown sugar or honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh gin extractger, minced

1-2 teaspoons sriracha sauce (to taste)

Water, as needed to thin

For the Wraps:

3 cups cooked chicken breast, chopped

3 cups coleslaw mix

1 cup grated carrots

½ cup fresh cilantro, chopped

½ cup roasted peanuts, roughly chopped

6 large flour tortillas

Preparing the Peanut Dressing

The heart of these wraps is the incredible peanut dressing. It’s incredibly simple to make and tastes so much better than any store-bought dressing. I usually start by gathering all my ingredients for the dressing so everything is ready to go.

In a medium bowl, combine the ½ cup of natural, creamy peanut butter. Using natural peanut butter gives the best flavor and texture, as it tends to be less oily and has a purer peanut taste.

Add the 3 tablespoons of low sodium soy sauce. Low sodium is my preference here as it allows for better control over the saltiness, especially when combined with the other flavorful ingredients.

Stir in the 2 tablespoons of brown sugar or honey. Brown sugar will give a slightly deeper, caramel-like sweetness, while honey offers a lighter, floral note. Either works beautifully.

Pour in the 2 tablespoons of rice vinegar. Rice vinegar adds a bright, tangy element that cuts through the richness of the peanut butter and balances the sweetness.

Add the 2 cloves of minced garlic and 1 teaspoon of minced fresh gin extractger. Freshly minced aromatics are key to that authentic Thai flavor. If you’re short on time, you can use garlic powder and ground gin extractger, but the fresh taste is truly superior.

Now, it’s time to add the heat! Stir in 1-2 teaspoons of sriracha sauce. This is where you can really customize the spice level. Start with 1 teaspoon if you’re sensitive to heat, and add more if you like it spicier. You can always add more later, but you can’t take it away!

Whisk everything together vigorously. It might seem thick and a bit unmanageable at first, but keep whisking. This is where the magic happens. The peanut butter will start to emulsify with the other liquids.

Gradually add water, a tablespoon at a time, while whisking continuously, until the dressing reaches your desired consistency. You want it to be pourable but still thick enough to coat the ingredients. A good dressing should be thick enough to cling to the chicken and vegetables without being runny. I usually aim for something similar to a thick salad dressing. Taste and adjust seasoning if needed – maybe a touch more soy sauce for saltiness or a pinch more sugar for sweetness.

Assembling the Wraps

Once your glorious peanut dressing is ready, it’s time to bring all the other components together for the assembly. This is the part where you see your delicious creation come to life!

In a large bowl, combine the 3 cups of cooked chicken breast, chopped. I usually poach or bake chicken breasts and then shred or chop them. Make sure the chicken is cooked through and cooled slightly before adding it to the bowl.
Add the 3 cups of coleslaw mix. This provides a wonderful crunch and a base of shredded cabbage and carrots. If you prefer to shred your own cabbage and carrots, feel free to do so, but a pre-made mix is a great time-saver.
Stir in the 1 cup of grated carrots. Even though the coleslaw mix has carrots, adding extra grated carrots enhances the sweetness and texture.
Gently fold in the ½ cup of fresh cilantro, chopped. Cilantro adds a bright, herbaceous freshness that is essential to Thai-inspired dishes. If you’re not a fan of cilantro, you can substitute with fresh mint or parsley, though cilantro is highly recommended for the authentic flavor.
Add the ½ cup of roasted peanuts, roughly chopped. These provide a fantastic nutty crunch and an extra layer of peanut flavor. I love the contrast of textures they bring to the wrap.
Pour about ¾ of the prepared peanut dressing over the chicken and vegetable mixture. Reserve the remaining dressing for drizzling if desired. Toss everything together gently but thoroughly, ensuring that all the ingredients are well-coated with the creamy peanut dressing. You want every bite to be infused with that delicious flavor.
Warm your 6 large flour tortillas. You can do this briefly in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for about 20-30 seconds until they are pliable and warm. Warm tortillas are much easier to wrap and prevent tearing.
To assemble, spoon a generous portion of the chicken and vegetable filling onto the center of each warm tortilla. Drizzle with a little extra peanut dressing if you like. Fold in the sides of the tortilla and then roll it up tightly from the bottom.
Serve immediately and enjoy the symphony of flavors and textures in every bite! These wraps are best enjoyed fresh, but leftovers can be stored in the refrigerator for a day or two, although the tortillas might soften a bit.

Conclusion:

I hope you’re as excited to try these Thai Peanut Chicken Wraps as I am to have shared them! These wraps are a weeknight dinner winner for so many reasons. They’re incredibly quick to prepare, packed with vibrant, delicious flavors, and endlessly customizable. The creamy, savory peanut sauce perfectly complements the tender chicken and crisp vegetables, all bundled up in a soft tortilla. It’s a satisfying and healthy meal that’s sure to become a regular in your rotation.

These wraps are fantastic on their own for a light lunch or dinner, but they also pair wonderfully with a side of crunchy cucumber salad, some steamed edamame, or even a simple bowl of jasmine rice. For variations, feel free to swap out the chicken for firm tofu or shrimp, or add in extra veggies like shredded carrots, bell peppers, or even some fresh cilantro. Don’t be afraid to adjust the spice level of the sauce to your liking! I truly encourage you to get into the kitchen and whip up a batch of these Thai Peanut Chicken Wraps – you won’t regret it!

Frequently Asked Questions:

Can I make the peanut sauce ahead of time?

Absolutely! The peanut sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You might need to whisk it a little before using as it can thicken.

What kind of tortillas work best?

I find that standard flour tortillas (medium or large size) work best for these wraps, as they are flexible and hold all the delicious filling without tearing. You can also try whole wheat tortillas for a healthier option, or even large lettuce leaves for a low-carb alternative.

How can I make these wraps spicier?

To add more heat, you can increase the amount of sriracha in the peanut sauce. Alternatively, finely chopped fresh red chilies or a pinch of red pepper flakes added to the filling will also give you a nice kick.

Thai Peanut Chicken Wraps

Flavorful and quick Thai peanut chicken wraps perfect for a weeknight meal. These wraps are packed with crunchy coleslaw, savory chicken, and a creamy, spicy peanut dressing.

Prep Time
20 Minutes

Cook Time
5 Minutes

Total Time
25 Minutes

Servings
6 servings

Ingredients

½ cup peanut butter (natural, creamy)
3 tablespoons low sodium soy sauce
2 tablespoons brown sugar or honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1-2 teaspoons sriracha sauce (to taste)
Water, as needed to thin
3 cups cooked chicken breast, chopped
3 cups coleslaw mix
1 cup grated carrots
½ cup fresh cilantro, chopped
½ cup roasted peanuts, roughly chopped
6 large flour tortillas

Instructions

Step 1
Make the peanut dressing: In a medium bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice vinegar, minced garlic, minced ginger, and sriracha sauce.
Step 2
Add water one tablespoon at a time, whisking until the dressing reaches your desired consistency.
Step 3
In a separate large bowl, combine the chopped cooked chicken breast, coleslaw mix, grated carrots, and chopped cilantro.
Step 4
Add about half of the peanut dressing to the chicken and coleslaw mixture and toss to coat evenly. Add more dressing if desired.
Step 5
Warm the flour tortillas according to package directions.
Step 6
Spoon the chicken and coleslaw mixture into the center of each tortilla. Sprinkle with chopped roasted peanuts.
Step 7
Fold the sides of the tortilla in, then roll up tightly to form the wraps.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Easy Thai Peanut Chicken Wraps-Flavorful & Quick Lunch

Thai Peanut Chicken Wraps